I Ought To Feel Guilty Cheesecake
A rich, tangy cheesecake blending cottage cheese, lemon, and sweetener for a delightful dessert suitable for cheese lovers and those seeking a lighter, flavorful treat.
Ingredients
Instructions
- Use 1 or a mixture of cottage cheese, tofu, cream cheese, yogurt cheese or white Cheddar as the cheese base.
- Combine cheese with eggs, sweetener, grated lemon rind, and lemon juice and pulp.
- Mix until smooth and well combined.
- Pour the mixture into a prepared baking pan.
- Bake at 350°F (175°C) for approximately 60 minutes or until set.
- Allow to cool before serving.
Tips & Substitutions
For a lighter cheesecake, consider using a mix of cottage cheese and yogurt cheese. If you're looking for a sweeter option, substitute honey with molasses. Ensure that your ingredients are at room temperature for better blending. Experiment with different citrus rinds for unique flavors. Don't overmix once the eggs are added to maintain the cheesecake's texture.
Serving Suggestions
Serve your cheesecake chilled, topped with fresh berries or a drizzle of fruit coulis for added flavor. It pairs beautifully with Iced Orange Cappuccino for a delightful dessert experience. For a festive touch, consider garnishing with whipped cream and a sprinkle of grated lemon rind. Enjoy it as a light dessert or as part of a brunch spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, slice the cheesecake and warm individual pieces in the microwave for about 15-20 seconds. Alternatively, let it come to room temperature for a creamier texture before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of I Ought To Feel Guilty Cheesecake contains roughly 242 calories, with 5g protein, 47g carbohydrates, and 4g fat. It is a good source of calcium (11% of the Daily Value) and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-dairy substitutes for the cheese?
Yes, this recipe is versatile! You can replace traditional cheese with tofu or vegan cream cheese for a non-dairy version. Just ensure the texture is smooth before baking to maintain the cheesecake's consistency.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center is slightly jiggly. It will firm up as it cools. If you insert a toothpick, it should come out clean from the edges but may have a few moist crumbs from the center.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).